The BEST $4.00 I ever spent!

Ok, so my new found technique is to parooze the sale ads, see what meat is on sale, and then search for recipes using those meats. This week, whole chickens were on sale. Little did I know how much I was actually going to get out of that one little chicken! I made Beer Butt Chicken for dinner. Then I picked off all of the remaining meat and made Chicken Salad. Then I boiled the carcass with some herbs and veggies I had laying around and made chicken stock! Holy Moly! Like I said...best $4 I ever spent!!

Beer Butt Chicken

1 12 oz can beer
1 whole chicken (about 3 lbs)
1 large onion, sliced
4 sprigs fresh rosemary
Salt, pepper, and poultry seasoning to taste
1 (14.5 oz) can low-sodium chicken broth
4 red potatoes, sliced


Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Pour out half the beer from the can, spray the can with cooking spray, and set it upright in the center of the baking sheet. Loosen the skin over the breast of the chicken, and insert an onion slice, and 1 rosemary sprig under the skin of each side of the breast. Place about half the onion, cracked garlic cloves, and 2 sprigs of rosemary into the cavity of the chicken. Spray the outside of the chicken with cooking oil spray, and sprinkle with salt, pepper and poultry seasoning to taste. Place the chicken onto the beer can in an upright position, with the can inserted into the cavity of the chicken. Pour the chicken broth into the baking dish, and place the rest of the sliced onion and the potatoes into the broth. Roast about 1 1/2 hours. Let the chicken rest for 10 minutes before slicing.


Chicken Salad

Chicken pieces removed from whole chicken
Mayo or Miracle Whip to desired consistency
Sliced celery
Sliced black olives
salt & pepper
Dill (I use dried)

Combine and refrigerate overnight. There is no exact measurements, since this depends on how much chicken you have leftover.




Chicken Stock

1 chicken carcass
1 large onion, quartered
1 carrot, sliced
2 stalks celery, sliced
2 bay leafs
2 sprigs rosemary
salt
pepper
6-8 cups water

Combine everything in a large pot, bring to a boil. Turn down to simmer, cover and let cook for 2 hours. Strain through a fine strainer or line yours with a cheese cloth to get out all small bits. Allow fat to come to the top and skim it off with a spoon. Allow stock to get to room temp before placing it in the fridge. Make some yummy soup for dinner tomorrow!!

Chicken Hashbrown Casserole

This is another one of those times when I needed to scrounge through and see what I could make with what I had on hand. This is when I love using allrecipes.com. If you click on the ingredients link, you can type in a few main things you have on hand and it'll give you recipes including those ingredients. I changed this one around a tad, and it was really good!




Ingredients:

1 2lb pkg frozen hash browns, thawed
2-3 chicken breasts, cooked and sliced into bite size pieces
1/2 cup melted butter
1 can cream of chicken soup
1 8oz container sour cream
1/2 cup chopped onions
1 cups shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 cup french fried onions

Preheat oven to 350
In a large bowl, combine all ingredients except french fried onions and 1/4 cup of the cheese. Bake covered in a 3 qt casserole dish for 30 minutes. In a small bowl, combine french fried onions and cheese. Uncover and top with onion/cheese mix and bake 10 more minutes.

**I made fried eggs to serve on top of this, and it was a really yummy combination, but you can skip that if you'd like.

Chicken Parmesan

One of my very favorites! I had planned on making Sloppy Joes this night, but my husband said he didn't feel like sloppy joes...so I scrounged around for what other ingredients I had on hand and sure enough, I had everything I needed for Chicken Parmesan. And it was AWESOME!

Ingredients:

1 cup seasoned bread crumbs
1 egg, beaten
3 chicken breasts, sliced into about 4 strips
Extra Virgin Olive Oil
1 cup jarred spaghetti sauce
1 cup shredded italian cheese blend(You can buy the preshredded in the store, or combine what you have. I had shredded mozzarella, fontina and parmesan so that's what I used)
1 tsp dried basil (optional)

Heat oven to 375
Place bread crumbs and egg into shallow dishes. Dredge chicken in egg, then bread crumbs. Heat olive oil in a saute pan over med-high. Cook chicken strips in batches about 3 minutes per side. Remove to a large baking dish. Spoon spaghetti sauce over chicken in dish. Top with cheese blend, and sprinkle with basil. Bake for 10-15 minutes, depending on the size of your strips.

I serves spaghetti along side this. It was excellent. Photo coming soon!

Slow Cooker Lasagne

Two of my favorite things: my slow cooker and Italian food. Enough said.



Ingredients:

1 lb ground beef
1 26 oz jar spaghetti sauce
1 cup water
1 15 oz container ricotta cheese
1 7 oz pkg mozzerarella cheese shredded
1/4 cup grated parmesan cheese
1 egg
2 tbs chopped fresh italian parsley
6 lasagne noodles, uncooked

Brown meat in skillet; drain. Stir in spaghetti sauce and water. Combine ricotta, 1 1/2 cups mozzarella, 2 tbs parmesan, egg and parsley in a bowl. Spoon 1 cup meat mixture into slow cooker, top with layer of lasagne noodles, broken to fit. Top noodles with half of the cheese mixture. Repeat with 2 cups meat sauce, then noodles, remaining cheese mixture, then remaining meat mixture. Cover and cook on low 4-6 hours. Sprinkle top with remaining cheeses and cover again for 10 more minutes.

**Two more of my favorite things; a messy child and a clean plate!

Velveeta tex-mex beef and potatoes

This is awesome. My kids ate 2 servings each. Perfect kid-friendly dinner that has enough flavor for mom and dad to enjoy too. Put down that Hamburger Helper box, this is so much better! I don't have a picture, sorry!! I'll make it again soon and post one, I promise!

Ingredients:

1 lb ground beef
1 red pepper chopped (I used a half)
1 onion chopped
1 pkg taco seasoning
1/2 cup water
4 cups frozen Southern-Style hash browns
1 pkg (10oz) frozen corn
8oz Velveeta cheese, cubed

Heat oven to 350

Brown meat with peppers and onions. Drain. Stir in taco seasoning and water. Add potatoes, corn and velveeta, mix well. Spoon into a 13x9 baking dish; cover. Bake 20 min, stir. Uncover and bake 15 more min.

Fococcia Bread

I was in the mood for some fresh pizza bread yesterday so I put this together. The kids loved it. I had the BEST fococcia bread EVER when I was in Florence. I wish I could replicate it...I've never been able to. Guess I'll just have to go back there...



Ingredients:

1 1/4 cups warm water
2 envelopes dry yeast
1 tbs honey
3 tbs olive oil
4 cups flour
2 tsp kosher salt
1 tsp oregano

**I use my Kitchenaid mixer. Her name is Blanca. She is my best friend. You should definately get yourself a Blanca**

Combine water, yeast, honey and olive oil in the bowl of a mixer fitted with a dough hook. Let yeast disolve for a few minutes. Add 3 cups flour, then the salt and mix on med-low for 10 minutes. While mixing, add 1 more cup flour. When dough is combined and ready, turn it on a floured board and knead by hand about 6 times. Place dough in a bowl well oiled with olive oil, turn dough to cover with oil. Cover bowl with damp kitch towel. Allow to rest and rise at room temp for 30 min.

Preheat oven to 450.

Divide dough into 2 equal parts. Make a pizza and foccocia, 2 pizzas, save some for later...whatever you like. Roll dough to desired thickness and shape. Push dimples into dough and brush with olive oil. Sprinkle with oregano and kisher salt. Bake for 13-15 minutes. Serve warm.

**If making pizza, top with your favorite toppings. Same cook time.

Pork Quesadillas

I came across this recipe in my Rachael Ray magazine and it sounded yummy! The kids love quesadillas and this seemed like a nice grown-up version. We were not disappointed, and the kids loved them!

**Photo courtesy rachaelraymag.com

Ingredients

2 boneless pork chops (about 1/4 pound)
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 onion, chopped
1 cup canned diced tomatoes
3 cloves garlic, chopped
1 chipotle chile in adobo sauce, finely chopped
1/2teaspoon ground cumin
1/2cup chopped cilantro,plus leaves for garnish
8 medium flour tortillas
1 cup shredded monterey jack cheese


Preheat the oven to 350°. Season the pork chops with salt and pepper. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 4 minutes on each side. Transfer to a cutting board and let cool; cut into thin strips.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in the tomatoes and their juice, the garlic, chipotle (**I added this after I made the kids) and cumin and cook over medium-high heat, stirring, until the mixture thickens, about 3 minutes; stir in the pork and chopped cilantro.
Heat a grill pan over medium heat. Brush one side of each tortilla with the remaining 1 tablespoon olive oil. Working in batches, cook the tortillas oiled side down until grill marks form, 1 to 2 minutes.
Arrange 4 tortillas grilled side down on a baking sheet. Divide the pork mixture among the tortillas and sprinkle with the cheese. Top with the remaining tortillas, grilled side up. Bake until the cheese is melted, about 10 minutes. Cut into wedges and serve.

**We have a quesadilla maker that we got for Christmas, so I didn't have to go through all the grill/bake steps. I just threw it in the quesadilla maker! Nice!

Chicken Cesar Wraps

I was trying to scrounge around the house and come up with something to make that didn't force me to go to the grocery store along with every other person in town this Saturday, and this is what we had! I put everything into a tortilla for my husband so he didn't feel like he was "only having salad for dinner". I ate it as salad. Kids liked them in tortillas. My youngest threw his tomatoes on the floor. Of course he throws the one thing the dog refuses to eat as well. Lucky me!



Ingredients:

Cooked chicken breast, cubed (*see recipe for marinade below)
2 romaine hearts, chopped
1 tomatoe, diced
Cesar salad dressing, as much as you like
Tortillas

Combine chicken, tomatoes and dressing in bowl and toss to coat. Wrap in tortilla, or eat as is!

Marinated Chicken

4 boneless chicken breasts
1/2 cup olive oil
1/4 cup balsamic vinegar
1 packet Good Seasons Italian Dressing Mix

Combine oil, vinegar and season packet in a large ziploc bag. Add chicken and seal. Marinate in fridge for at least 3 hours, and up to 24 hours. Bake at 425 for 20-25 min or grill.

Halibut, my favorite fish in the sea

I never used to be very big on fish. Tuna sandwiches maybe, but that was about it. My grandmother brought back some fresh Halibut from Alaska a few years ago and I've been hooked ever since! It's very expensive out my way, so when it goes on sale I buy extra and freeze it. This isn't really a recipe, since I do as little as possible to it so I don't take away from the flavor, but I thought I'd post it anyhow!

Ingredients:

Halibut filet
salt and pepper
flour
olive oil
butter

Combine equal amount olive oil and butter in saute pan and heat on medium high heat. Season fish on both sides with salt and pepper, then dredge lightly through flour. Saute in pan about 6 minutes per side. Serve with steamed veggies.

**Yes, that is boxed Julienne potatoes you see there. Don't hate, we love them!

Nacho Casserole

I have made this twice, my husband LOVES it. It seems kind of weird, but it comes out excellent!

Ingredients:

2 tbs olive oil
1/2 lb pre-sliced sweet red peppers (I used jarred)
1 lb ground beef
1/2 tsp garlic salt
2 tubes refrigerated pizza dough
1 16oz jar salsa (you decide heat level, we use mild for kids sake)
3 cups shredded taco cheese blend
1 can sliced black olives, drained (I used these the first time and was told not to
put them in again, hubby hates olives)
3 large scallions sliced

Heat oven to 375, coat 9x13 pan with cooking spray.
In large skillet, heat oil then add peppers, beef and garlic salt. Drain fat. Remove pizza dough. Cut into 1/2" wide strips then cut each strip into quarters. In a large bowl, toss together dough and salsa (I found it easier to coat each piece individually with the salsa and then lay it in the salsa, so they don't stick). Add meat mixture, 2 cups of the cheese and the olives. Pour into baking dish and top with remaining 1 cup cheese. Bake at 375 for 30 minutes. Sprinkle scallions on top and bake 5 more minutes.

Chicken Straws

I watched Robin Miller make these on Food Network and they looked yummy. And I figured the kids would have fun dunking them! I was right - these were excellent. We all loved them.

Ingredients:

Cooking spray
1 1/2 cups cooked thigh meat chopped (*I cooked mine a day ahead in the crockpot)
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend
1 - 4oz can diced green chiles
2 tbs fresh cilantro chopped
1 tsp ground cumin
1 pkg egg roll wrappers
1 cup honey
3 tbs chopped jarred jalepenos (I omitted this for the kids dip)
1 tbs cider vinegar

Preheat oven to 400 degrees. Top cookie sheet with parchment paper or cooking spray.

In a large bowl, combine chicken, sour cream, chiles, cilantro and cumin. Mix well.

Arrange egg roll wrappers on a flat surface. place a small amount of filling along lower third of wrapper. Fold over once, then fold in sides and continue rolling. Dip your finger in water to seal edges and place on cookie sheet. Spray straws with cooking spray then cook for 10-12 minutes until golden brown.

Combine honey and vinegar for dip, add jalepenos for adults. Enjoy!

Penne Chicken Pesto

This looked quick and easy - which is what I need on nights when we have TeeBall practice.

Ingredients:

1 head of broccoli cut into florets
1 box penne pasta
2 cloves garlic diced
2 cups cooked chicken (cook your own or buy pre-cooked)
1 - 7oz container Buitoni basil pesto

Bring a large pot of water to a boil Salt and add broccoli and cook for 3 minutes. Sccop out with a slotted spoon and put aside in a bowl. Add pasta to water and cook. Heat 2 tbs olive oil in a large skillet. Add garlic and cook 2 minutes. Stir in broccoli, cook 3 more min. Season with salt and pepper to taste. Drain pasta. Stir chicken, pasta and pesto into skillet. Cook 2 minutes to heat through.

**My husband dumped a bunch of parmesan cheese on top of his - despite me telling him that pesto has a bunch of parmesan. We all really liked this. It was quick, easy and delicious.

Broccoli Beef

We order this ALL the time when we eat chinese, so I searched for a recipe and found this one on Allrecipes.com. It is even better that going out!



Ingredients:

1/4 cup flour
1 (10.5) oz can beef broth
2 tbs sugar
2 tbs soy sauce
1 Lb boneless steak cut into strips (I used rib eye)
1/4 tsp fresh ginger chopped
1 clove garlic minced
4 cups chopped fresh broccoli
1 med onion sliced into strips (optional)
2 tbs wok oil (or any kind of cooking oil)

In a bowl, combine flour, broth, sugar and soy sauce. Stir to combine. In a large wok over high heat add oil and beef. Cook for 2-4 min until browned. Stir in broth mixture, ginger, garlic and broccoli. Bring to a boil, then reduce and simmer for 5-10 min until sauce thickens. Serve over rice.

**My kids LOVED this, even the broccoli. The sauce is excellent. And I highly reccomend using the wok oil - it has a slight garlic flavor to it and really makes a difference. Enjoy!

Philly Beef Sandwiches

I ordered a cookbook from my son's pre-school fundraiser because it was right up my alley! It's called Fix, Freeze, Take & Bake. Make ahead meals! Perfect! I made this one when I was home one night, so I didn't have to make it ahead.

Ingredients:

2 Tbs butter
1 1/2 lbs beef sirloin steak sliced into thin strips
1 medium onion thinly sliced
1 green bell pepper thinly sliced
2 beef bouillon cubes
Hoagie Buns
Mozzarella cheese slices

In a large skillet, heat butter. Saute beef until fully cooked. Add onions and green peppers, cook until tender. Add 1/4 cup water and beef bouillon cubes, stirring to dissolve cubes. Cover and let simmer 10-15 minutes. Top buns with meat and cheese and pop under broiler for a few minutes to melt and toast.

If freezing:
Allow to cool and then transfer to freezer bags. Thaw in refrigerator or microwave. Then heat over stovetop. Freeze up to 6 months.


Feedback:
Fabulous! We all loved it. The babies wouldn't eat the bell pepper. I was in shock.

Bacon Wrapped Stuffed Chicken

Another one from my BFF Rachael Ray!

Ingredients:

4 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 cup blue cheese crumbles
1/4 cup toasted pecans, chopped
2 scallions, sliced on bias
4 slices good-quality center cut bacon
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup half-and-half or cream
2 tablespoons grainy mustard


Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top.


Feedback:

Super good! The gravy was excellent. Hubby didn't dig the pecans, but I thought they were great and loved the texture they added. Kids inhaled it - surprise, surprise!

Chili with Flat Tire Toppers

Yet another one by Rachael. It's excellent, we have it all the time in the winter!

Ingredients:

2 tablespoons extra-virgin olive oil
2 poblano peppers, seeded and thinly sliced
2 pounds ground sirloin
1 medium onion, chopped
3 to 4 cloves garlic, chopped
2 tablespoons grill seasoning
2 tablespoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon of the sauce
1/2 cup steak sauce
1 cup beer
1 cup beef stock
1 (28-ounce) can crushed fire roasted tomatoes
1 package corn muffin mix (recommended: Jiffy, made to package directions for corn pancakes, listed on the side of the box)
Softened butter, for greasing a griddle
1 can black beans, rinsed and drained
1 1/2 teaspoons cumin, half a palm full
2 scallions, chopped


Heat the extra-virgin olive oil in a medium soup pot over medium high to high heat. When oil smokes, add the sliced poblanos and char them a couple of minutes and scoot them off to the side of the pan and add meat. Break up beef and brown it a couple of minutes then add the onions and garlic. Season the meat with grill seasoning, Worcestershire and chipotles in adobo. Cook until onions are tender, 5 to 6 minutes more, then stir in steak sauce and beer. Cook beer off for 1 minute then add stock and tomatoes and reduce heat to low.

Heat a nonstick griddle pan over medium heat. Butter the griddle then pour in batter to make 3 3/4-inch corn pancakes. Season beans with cumin. Top each poured corn cake with a couple tablespoons of black beans and a little chopped scallion. Flip cakes when bottoms are deeply golden and cook another 1 to 2 minutes on the opposite side. You should be able to make 6 cakes in 2 batches.

Top bowlfuls of the chili with flat tire toppers and serve.

Oven Chicken

This is another one of our favorites. It's definitly NOT a good one if you are calorie counting or on a diet, but it is fabulous!

Ingredients:

1/2 cup butter or margerine
1 onion sliced
2 cloves garlic
1 tbs dried basil
1/2 tsp red pepper flakes
8 chicken thighs (bone in)
1 cup frozen spinach, thawed
8 oz linguini noodles
1 jar alfredo sauce
salt and pepper

Heat oven to 400. Place butter in baking dish and melt in oven. Once melted, remove and stir in onions, garlic, basil, and pepper. Place in the chicken and turn to coat. Bake for 45 minutes. Meanwhile, warm alfredo sauce in a sauce pan. Add spinach and pepper to taste. Once chicken is cooked, remove chicken from the sauce. Pour alfredo sauce into the baking dish and stir to combine. Serve over noodles with the chicken.

Tai Garlic Chicken

This is a modified Rachael Ray recipe, and we love it! It has a few ingredients you may not have, but trust me it's worth the extra buck to get them and try this one, it's really good. Spicy though, so not for the kiddos!

Ingredients:

2 tbs fish sauce
2 tbs soy sauce
2 tsp sugar
1 tsp red pepper flakes
1/2 lb soba noodles
3 tbs wok oil
1/2 cup diced onion
8 cloves garlic minced
1/2 lbs chicken breast tenders
1 cup fresh torn basil

In a small bowl, combine 1/2 cup water with fish sauce, soy sauce, sugar and red pepper flakes. Stir and set aside. Cook noodles. Heat wok or large skillet over medium/high heat. Add 2 tbs oil, onion and garlic. Stir fry for 3 min then transfer to a bowl and set aside. Add last tbs of oil to skillet and cook chicken. Put sauce mix, onion mix back into wok and cook for 2-3 minutes together. Remove pan from heat and toss in noodles and basil. Serve.

Pumpkin Hummus Pizzas

Friday Potluck -
Our mom's group is having a Pumpkin Potluck on Friday. I tried to scroung up a pumpkin recipe that is not a dessert, and I came upon this recipe for Pumkin Hummus Pizzas on Allrecipes.com and thought I'd give it a try. Not sure if I'm going to make my own pumkin hummus, or just buy plain and stir in pumpkin and seasonings, but I'll post the recipe for both ways.

Ingredients:

1/4 cup olive oil, or as needed
2 pounds onions, thinly sliced
3 tablespoons brown sugar
1/3 cup balsamic vinegar
1/2 pound bacon
10 pieces flatbread
5 cups pumpkin hummus
3 Granny Smith apples - peeled, cored and cut into matchsticks
5 cups shredded fontina cheese


Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
Preheat an oven to 375 degrees F (190 degrees C).
To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

Pumpkin Hummus

Ingredients:

1 3/4 cups dry garbanzo beans (or 2 cans)
1 (15 ounce) can pumpkin puree
5 fluid ounces lemon juice
1/3 cup extra-virgin olive oil
1/2 cup tahini paste
3 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
salt to taste


Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold. (**You can skip all this and use equal amounts of canned beans, if you'd like)Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt.

If you'd like to do it the cheater way:

32 oz plain pre-made hummus
1 15oz can pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

Stir together to combine

Feedback:
Well, we had an unexpected funeral come up today, so I didn't get to go to the potluck. But I still had all of the ingredients, so I assembled the pizzas early and took them to my friends house for her to share at the potluck. From what I hear, they were good! I didn't get to try them (or any of the other yummy pumpkin stuff!). Next time!

Garlic Ranch Pizza

Wednesday Dinner-
Super easy and yummy! And cheaper than ordering it in!!

Ingredients:

1 large pizza dough - whatever is your fave-homemade, frozen etc
3/4 cup ranch dressing
2 cloves garlic
2 cups shredded mozzarella cheese
1/2 cup cooked crumbled bacon
1 cup chicken, cooked and cut in strips
3 tomatos sliced

Mix ranch and garlic together and spread onto pizza dough. Sprinkle some cheese and then top with bacon and chicken. Sprinkle a little more cheese, then add tomatos. Top with remaining cheese. Bake at 350 for 12-15 minutes.


Feedback:
This was okay. I have another chicken pizza recipe that I like better. The dough didn't cook all the way in the time listed, but if you cook it much longer the cheese would start to burn. I think I'll just use my old standby next time!